Pantry | Oats and Honey Granola Bars

DSC_0147

These wholesome, honey-kissed granola bars have become a favorite of my daughter Hannah and her tight-knit crew of friends. In fact, one has been patiently waiting for me to post this recipe (Julia, this is for you!). Perfect as an anytime snack or crumbled over yogurt for breakfast, they are leaps and bounds better than the store bought version, and a fraction of the price. Read More


Dessert Cup | Pear Lillet Compote (+ three cocktails)

DSC_0030

Have you tried Lillet Blanc, the French wine-based apertif? It is a main component of the Vesper Martini (3 ounces gin, 1 ounce vodka, 1/2 ounce Lillet with a twist of lemon) made famous in 1953’s Casino Royale where it was shaken, not stirred, of course. Less boozy, my go-to spring cocktail is well-chilled Lillet Blanc stirred with a splash of French CuraƧao and an orange twist. You could also simply pour it over ice or make a delightful champagne cocktail, with two parts Champagne to one part Lillet. Here, however, it serves as a spiced and citrusy poaching liquid for vanilla bean-flecked pears. I created this for the February issue of Sheridan Road magazine as a light, make-ahead dessert to be served over vanilla ice cream, but you could also spoon it onto a thick slice of pound cake.

Read More


Bread Plate | Blackberry Quick Jam and Sam Beall’s Skillet Corn Bread

DSC_0068

Sam Beall, the adored California Culinary Academy and French Laundry trained proprietor of Blackberry Farm, died tragically in a skiing accident on February 25th. The 39-year-old father of five was a true visionary, turning his parents’ Walland, Tennessee farm into a world class inn and culinary destination, gathering three James Beard Awards and the designation of Best Hotel for Food Lovers by Bon Appetit magazine along the way. Beall’s cookbooks and his rustic, loving approach to food has provided great inspiration for me over the years. Read More